Hand harvested over three days starting September 25th, the grapes were left intact and gently pressed “whole cluster” with the juice being evenly divided between small French oak barrels and temperature controlled stainless steel. The stainless steel lot was allowed to complete malo-lactic fermentation while we stop it half way on the barrel fermented lot to retain a bit more nerve and crispness. The two lots were blended and bottled in October after a full year of aging on their lees.
The wine displays a deep golden straw color and brilliant clarity. The aromatics of pear and apple mingle with a hint of baking spices while retaining a sense of freshness. On the palate the wine is full, but not overtly buttery or fat. If you look for it, the note of vanilla and toast from the oak are there, but they are discreet and well integrated to the wine serving a supporting rather than leading role.
Alcohol By Volume
0.61 g / 100 ml TA
50% French Oak / 50% Stainless Steel